Hawaiian Stew

Ingredients:

3 pounds stew meat or boneless and skinless chicken pieces
6 cloves garlic, crushed
1 tablespoon salt
4 carrots, pared and cut diagonally
5 potatoes, pared into 6 pieces
2 quarts water
1 can (8 ounces) tomato sauce
1 onion, cut into wedges
6 stalks celery, cut diagonally into bite-size pieces
1/4 cup shoyu (soy sauce)
1/2 cup flour
1 cup water

Instructions:

In a large saucepan or Dutch oven, brown meat and garlic, adding 1 tablespoon salad oil if meat is very lean. Sprinkle with salt. Add the 2 quarts water, the tomato sauce and carrots to meat. Bring to a boil and cook rapidly for about 10 minutes. Add potatoes, lower heat, and cook for 15 minutes. Stir onions and celery into stew; cover and cook for about 1 1/2 hours or until meat is tender. Stir in shoyu. Mix flour with the 1 cup water. Stir into stew. Cook until gravy thickens, stirring constantly. ENJOY!